Alive and Cooking


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(Serves 6)

4 spring onion tops, cut into 2-3cm pieces
1 zucchini, cut into 2cm slices
1 brown onion, chopped
¼ pumpkin, peeled and chopped
3 carrots, chopped
2 sticks of celery (including leaves), sliced
1 red capsicum, chopped
1 green capsicum, chopped
1 eggplant, chopped
7 vine ripened tomatoes, peeled and halved
2 tsp minced garlic
200ml vegetable stock
½ bunch basil leaves, roughly chopped


Into a large roasting tray, place all the vegetables.

Add minced garlic, vegetable stock, basil and toss everything together.

Roast in a preheated oven at 200°C for 45 minutes.